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When the heat cranks up and I want something quick that tastes extra fresh and crisp, this cucumber tomato avocado mix always saves the day. Throw it together in a flash, and it's bursting with simple, lively flavors. You can enjoy it as a bright side or a laid-back, cool lunch.
The first time I mixed this up was after a super hot day when I needed a tasty pick me up. Now anytime I want my plate to feel cheerful, this is what I put together.
Vibrant Ingredients
- Pepper: freshly cracked adds a kick and brings out the best flavors
- Salt: essential for making everything pop – use a pinch of fine sea salt
- Lime juice: squeezes in brightness and wakes up all the tastes, fresher the better
- Fresh cilantro: skip the limp bits, go for bright leaves for a big herby hit
- Red onion: sliced up fine for a gentle zing and a splash of color, skip white or yellow onions for this
- Avocado: pick one that’s not too mushy, not too hard for perfect creamy bites
- Tomatoes: the riper, the better – sweet, juicy, and colorful, local if you can swing it
- Cucumber: go for a crisp one for the most snap and cool flavor
Easy How-To
- Chill Out:
- You can pop it in the fridge for a bit before serving if you like things extra cold and the flavors more mixed
- Taste and Finish:
- Add a shake of salt and pepper until it hits the spot, tossing gently every time so you don’t mush anything
- Squeeze the Citrus:
- Drizzle in fresh lime juice making sure you hit every bit so it all tastes bright and tangy
- Toss Everything Together:
- Grab a big bowl, add your chopped veggies, cilantro, and onion, and mix gently so your avocado stays chunky
- Chop the Veggies:
- Cut up cucumber, tomatoes, and avocado into bite-sized pieces, mince that onion real small so it just blends in
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Avocado is my favorite part here – it turns everything creamy, and my little ones call it green butter. Ever since a sunny beach day when this came along, it’s front and center at all our backyard feasts.
Smart Storage
Stick any leftovers in a sealed container in the fridge. Best eaten right away while fresh, but you can keep it for a day before the avocado starts changing color. Wait to add the avocado if you're prepping ahead for the freshest taste.
Swaps and Options
No cilantro? Grab parsley for a twist. Not a red onion fan? Thin green onion works. Out of lime? Lemon juice totally does the trick.
Ways to Serve
I like piling this with grilled chicken or salmon for a light meal. It’s also awesome over crusty bread or tossed with some cold quinoa if you want extra protein.
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A Bit of Background
The combo of avocado, cucumber, and tomato is a classic in all sorts of sunny spots, from Mediterranean tables to Latin flavors. Raw veggie salads like this show up at summer meals everywhere, shouting out seasonal freshness and simple joys.
Frequently Asked Questions
- → How do I keep avocado green in this salad?
Right after chopping, coat avocado pieces with lime juice. This helps slow browning so the avocado stays bright and fresh.
- → Is it okay to prep this dish in advance?
Chop the veggies and stash them in separate containers. Mix just before eating so everything stays crunchy and fresh.
- → Which proteins taste great with this dish?
Try it with shrimp, grilled chicken, or chickpeas—they go well and make it more hearty.
- → Can I toss in cheese?
For sure! Crumbled feta gives a tangy kick and makes the veggies pop even more.
- → What else can I do for more taste?
Add fresh dill or basil, scatter chili flakes, or drizzle a bit of olive oil to shake up the flavor.